Shrimp scampi with garlic, red pepper flakes, and herbs from Serious Eats

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Notes about this recipe

  • wodtke on January 25, 2018

    Wait -- "aging vermouth"? I thought vermouth lasted forever! Should have known better!

  • Smokeydoke on January 25, 2018

    I agree with mfto, it was a bit bland, especially topped over pasta. I had some the next day and sopped up the garlic butter with bread, no pasta. Much better. I can't imagine serving four with this amount too. Overall, it was good and a keeper, but it needs some tweaks. Great way to get rid of aging vermouth.

  • mfto on October 21, 2016

    My husband really enjoyed this. True, it was easy but I felt it needed a little more something as far as flavor is concerned. It was hot (spicy) enough for me. I had tarragon from my garden and used the amount recommended. Either the tarragon is beginning to shut down for the winter or my taste buds had shut down. I didn't have parsley or chives but I have never found them to be assertive anyway. Next time I may try dried thyme which is a favorite of mine. The recipe serves 4 but as usual since I am cooking for 2, I used half the shrimp but the whole sauce ingredients. I can't imagine this serving 4 with this amount of sauce. Do follow the directions and toss the cooked pasta with the sauce in the skillet before serving.

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